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Ingredients

  • 1 bunch Josie’s Organics Organic Cilantro
  • 6 large Eggs
  • 3 tbsp. Mayonnaise
  • 1 tsp. Dijon Mustard
  • 1 tsp. Apple Cider Vinegar
  • ½ tsp. Paprika
  • Salt & Black Pepper, to taste
  • Pomegranate Arils, for garnishing

Servings: 12 Deviled Eggs

Prep Time: 6 minutes

Cook Time: 14 minutes

Total Time: 20 minutes

 

Directions

  • 1

    Bring a pot of water to a boil. Reduce heat to low and place the eggs in the water. Increase the heat back to high and set a timer for 14 minutes.

  • 2

    While the eggs are boiling, prepare the ice water bath by placing a few cups of ice in a large bowl. Set aside.

  • 3

    Using a slotted spoon, transfer the boiled eggs to the ice bath to cool completely.

  • 4

    Once cooled, peel them and slice lengthwise.

  • 5

    Remove the yolk and add to a small bowl. Place the egg whites on a serving dish.

  • 6

    Mash the yolks with a fork. Add the mayonnaise, ¼ cup finely chopped cilantro, mustard, vinegar, paprika, salt, and black pepper. Mix everything together until smooth.

  • 7

    Use a spoon or transfer the yolk mixture to a piping bag to add into the centers of the egg whites.

  • 8

    Garnish with a cilantro leaf and 2-3 pomegranate ariels each to mimic “holly.” Enjoy!

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